A hearty Ikarian-style stew of black-eyed peas, fennel, tomato and olive oil. Vegan and full of flavour.
About this Greek recipe
The Greek island of Ikaria is known for the long lives of its residents and their largely plant-based diet built on beans, greens and olive oil.
Ingredients you will need
The main ingredients are dried black-eyed peas, olive oil, onion, fennel bulb, garlic, canned chopped tomatoes. Exact quantities are in the recipe card below.
How long it takes
Allow 1 hr in total: 15 min of preparation, 45 min of cooking. The recipe serves 4.
Inspired by Diane Kochilas
Diane Kochilas has written widely about the traditional food of Ikaria, her family’s island. This is our version of a typical Ikarian bean stew. Read our profile of Diane Kochilas.
This is our own home-kitchen version of a classic dish. It is not Diane Kochilas’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Ikarian Black-Eyed Pea Stew
Ingredients
Method
- Cover the black-eyed peas with water, boil for 5 minutes and drain.
- Heat half the oil and cook the onion and fennel for 8 minutes until soft.
- Add the garlic and tomato paste for 1 minute.
- Add the peas, tomatoes and enough water to cover by 3 cm. Simmer for 35–40 minutes until tender.
- Stir in the dill and remaining oil. Season.
- Serve with lemon wedges and bread.
